Ingredients
Scale
- Sliced Bread (such as sourdough or Italian) 2 slices
- Ripe Avocado 1/2, sliced
- Fresh Mozzarella Cheese 2 ounces, sliced
- Tomato 1/2, sliced
- Basil Leaves 4–5 fresh leaves
- Butter 1 tablespoon
- Olive Oil 1 teaspoon
- Balsamic Glaze optional, for drizzling
Instructions
- Step 1: Lightly brush one side of each slice of bread with olive oil.
- Step 2: On the unoiled side of one slice of bread, layer the mozzarella cheese, tomato slices, avocado slices, and basil leaves.
- Step 3: Top with the other slice of bread, oiled side up.
- Step 4: Melt butter in a skillet over medium heat.
- Step 5: Place the sandwich in the skillet and grill for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
- Step 6: Remove from skillet, slice in half, and drizzle with balsamic glaze (optional). Serve immediately.
Notes
- Leftover sandwich filling (avocado, tomato, mozzarella) can be stored in an airtight container in the refrigerator for up to 1 day; prevent browning by tossing the avocado with a squeeze of lemon juice.
- For best results when reheating, use a skillet over low heat to re-crisp the bread and gently warm the filling without making it soggy.
- Serve this grilled cheese with a side of creamy tomato soup or a simple green salad for a light yet satisfying meal.
- Don't overcrowd the sandwich with fillings; too much moisture from the avocado and tomato can prevent the bread from getting perfectly crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American